Whole-Grain Corn Bread
Whole-grain corn flour and buttermilk make this rib-sticking corn bread a healthier choice than the starchy, fatty variety.
Ingredients1 1/2 cups whole-grain corn flour
1 1/2 cups whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon salt (optional)
1/4 teaspoon cayenne pepper
3 tablespoons honey
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 eggs, beaten
Nutrition FactsPer serving: 267 calories, 11 g fat (1.3 g saturated), 38 g carbohydrates, 7 g protein, 4 g fiber, 213 mg sodium (9% Daily Value).
Directions1. Preheat oven to 400˚F. Coat an 8-inch square pan with nonstick cooking spray.
2. In a medium mixing bowl, combine flours, baking powder, seasonings, and honey with a wire whisk. In a small bowl, combine remaining wet ingredients. Stir into dry ingredients just until moistened.
3. Pour batter into prepared pan and bake for 20 to 25 minutes or until a cake tester inserted in the center comes out clean. Cut into squares to serve.